Shakam Paa - Bhutanese Chili Beef Recipe

Get ready for a culinary adventure to the Himalayas! Today, we're diving into the heart of Bhutanese cuisine with Shakam Paa, a truly authentic chili recipe beef that's as comforting as it is flavorful. This traditional dried beef dish isn't just food; it's a taste of Bhutan's rich culture, showcasing how simple ingredients can create profound flavors. Forget bland dinners – Shakam Paa, made with tender sliced dried beef and fiery dried red chilies, is a staple that perfectly balances heat and savory depth. You'll learn how to transform humble sun dried chili and recipe dried beef into an unforgettable meal, often served with hearty red rice. Whether you're a seasoned chef or just starting your journey into international cooking, our easy beef cooking recipe will guide you to prepare this delightful dish with authenticity and ease. Let's get cooking!

Ingredients

• 500g dried beef (shakam)
• 2 tablespoons vegetable oil
• 5-6 dried red chilies, chopped
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tomato, chopped
• 1 cup water or broth
• 1 teaspoon Bhutanese chili powder
• Salt to taste
• Optional: Red rice for serving

Directions

1. Prep the Ingredients: First things first, get your dried beef ready! Soak the shakam in water for at least 30 minutes, or longer if it's very tough, to soften it up. Once pliable, drain the water and slice the beef thinly against the grain (this is key for tender thinly sliced beef!). While that's soaking, chop your dried red chilies, slice the onion, mince the garlic, and chop the tomato.
2. Cook the Aromatics: Grab a sturdy pot or Dutch oven and heat the vegetable oil over medium heat. Add your sliced onion and minced garlic. Sauté them gently for about 3-5 minutes until they soften and become fragrant – don't let them brown too much!
3. Cook the Beef: Now, add the thinly sliced, prepped beef to the pot. Stir well and cook for about 5-7 minutes, breaking up any clumps, until the beef starts to brown slightly. This helps build a deeper flavor for your chili recipe beef.
4. Add Tomatoes & Chilies: Stir in the chopped tomato and your fiery dried red chilies. Continue to cook for another 5 minutes, stirring occasionally, until the tomato breaks down and creates a lovely base for the sauce.
5. Simmer: Pour in the water or broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 45 minutes. The goal here is for the beef for chili to become wonderfully tender. If it's still tough, add a little more water and continue simmering until it's just right.
6. Adjust Seasoning: Finally, remove the lid. Add salt and the Bhutanese chili powder to taste. Give it a good stir and let it simmer uncovered for a few more minutes to allow the flavors to meld and the sauce to thicken slightly.